Huevos Rancheros

Recipe

Breakfast
Huevos Rancheros

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Corn tostada topped with scrambled eggs, melted cheese, kidney beans, and salsa

User Rating

3.42 out of 5 stars
Rate it:
26 ratings

Recipe Data

4
Servings
5min
Prep
20min
Total

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    Description

    Using scrambled eggs instead of traditional fried eggs on this Mexican classic saves time.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 tbsp.Hy-Vee Select olive oil
    1large yellow bell pepper, seeded and chopped
    1jalapeno pepper, seeded and finely chopped
    1small onion, chopped
    2 clove(s)garlic, minced
    1(14.5 oz) can Hy-Vee diced tomatoes
    1(15 oz) can Hy-Vee dark red kidney beans, drained and rinsed
    2 tsp.red wine vinegar
    1 tsp.ground cumin
    4Hy-Vee large eggs
    2 tbsp.Hy-Vee skim milk
    1 tbsp.Hy-Vee butter
    4corn tostada shells, warmed
    ½ c.Hy-Vee finely shredded Colby Jack cheese

    Directions

    1. In a large skillet, heat oil over medium-high heat. Saute peppers, onion and garlic until onion is soft, 3 to 5 minutes. Stir in undrained tomatoes, beans, vinegar and cumin. Cook for 5 minutes, stirring occasionally.
    2. In a large skillet, melt butter over medium-high heat. In a small bowl, whisk eggs and milk. Add to skillet and cook until cooked through but still glossy and moist.
    3. Top each warmed tostada shell with one-fourth of tomato-bean mixture, eggs and cheese.

    Nutrition facts

    Servings

    390 Calories per serving

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 205mg
    • Sodium: 770mg
    • Total Carbohydrates: 35g
    • Protein: 18g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 120%
    0%
    Iron 25%
    0%
    Calcium 25%

    Recipe Source:

    Hy-Vee Seasons Health 2014.